Attention all Knifemakers!.....Product dealers/retailers and/or knife makers/sharpeners/hobbyists (etc) are not permitted to insert business related text/videos/images (company/company name/product references) and/or links into your signature line, your homepage url (within the homepage profile box), within any posts, within your avatar, nor anywhere else on this site. Market research (such as asking questions regarding or referring to products/services that you make/offer for sale or posting pictures of finished projects) is prohibited. These features are reserved for supporting vendors and hobbyists.....Also, there is no need to announce to the community that you are a knifemaker unless you're trying to sell something so please refrain from sharing.
Thanks for your co-operation!

If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.

Just shouting this out:
Five person passaround for the Yamawaku Nakiri, ending at the new owner, Scott. I mentioned before I was blown away by his generosity, so I'm paying him back . It's a great blade, by a great maker, whose work most of us haven't tried. If anyone is interested, I'm starting a thread in the passaround section.

Just shouting this out:
Five person passaround for the Yamawaku Nakiri, ending at the new owner, Scott. I mentioned before I was blown away by his generosity, so I'm paying him back . It's a great blade, by a great maker, whose work most of us haven't tried. If anyone is interested, I'm starting a thread in the passaround section.

Thanks again Lefty, I'm so excited to use that knife again! And you are the generous one .

I was talking with my wife today (as she was laughing at me for being so excited about sharpening my knives) and she pointed out that besides wanting a 210mm for ease of use (regarding its length) she mentioned having to lift up the knife when using a push/pull cut and how it hurts her wrist (she has some major issues with her wrist sometimes). Now besides length I guess I'm going to look at something with a lot of belly. Now of the knives that have been mentioned which do you think have quite a bit of belly and would be easier on her wrist, from a quick glance the Saiun to me looks like it has a fair bit.

I would think that a push cut would be the most wrist friendly cutting motion you could do. You have one straight line from your elbow to the tip of the knife and working your arm in a motion similar to a steam engine.

No, I think I understand. To do push-cutting, I think the hand has to bend out at the wrist more to keep the blade straighter ahead whereas rock-chopping is done with the blade nearly perpendicular to the forearm so the hand doesn't have to bend out as much at the wrist.

Only if you're standing square to the board, which is sloppy technique by most standards. If you stand with your dominant side slightly angled away from the board, your "good" foot back about a foot's length from the other, your wrist doesn't move or bend at all when push cutting and it keeps your blade perpendicular to the board. It's also a more comfortable position for long term cutting, which makes for less overall fatigue.

Thanks again Lefty, I'm so excited to use that knife again! And you are the generous one .

I was talking with my wife today (as she was laughing at me for being so excited about sharpening my knives) and she pointed out that besides wanting a 210mm for ease of use (regarding its length) she mentioned having to lift up the knife when using a push/pull cut and how it hurts her wrist (she has some major issues with her wrist sometimes). Now besides length I guess I'm going to look at something with a lot of belly. Now of the knives that have been mentioned which do you think have quite a bit of belly and would be easier on her wrist, from a quick glance the Saiun to me looks like it has a fair bit.

They have other colors for handle like pink too. This knife is sharp, light, easy to clean. She will be happy and you will be happy. It will be easy on her wrist. I have had one for years still works great. Even bought my mom one.

Thanks again Lefty, I'm so excited to use that knife again! And you are the generous one .

I was talking with my wife today (as she was laughing at me for being so excited about sharpening my knives) and she pointed out that besides wanting a 210mm for ease of use (regarding its length) she mentioned having to lift up the knife when using a push/pull cut and how it hurts her wrist (she has some major issues with her wrist sometimes). Now besides length I guess I'm going to look at something with a lot of belly. Now of the knives that have been mentioned which do you think have quite a bit of belly and would be easier on her wrist, from a quick glance the Saiun to me looks like it has a fair bit.

Only if you're standing square to the board, which is sloppy technique by most standards. If you stand with your dominant side slightly angled away from the board, your "good" foot back about a foot's length from the other, your wrist doesn't move or bend at all when push cutting and it keeps your blade perpendicular to the board. It's also a more comfortable position for long term cutting, which makes for less overall fatigue.

I think you are misunderstanding. What I was trying to convey is completely independent of stance and orientation with respect to the board. It has only to do with the angle defined by points at your elbow, center of your wrist and the knuckle on your middle finger.

Erm. Maybe I *am* misunderstanding. You were just talking about how pushing cutting requires you to bend your wrist to keep the knife "straighter ahead" and rock chopping lets you hold it "perpendicular." Both the things I quoted and italicized are relative explicitly (through the magic of geometry) to your stance and to the orientation of your board. If you alter your stance, the need to bend your wrist to keep the knife "straighter ahead" goes away. It's just like shooting a pool cue. Nobody shoots a pool cue with a bent wrist, and nobody cuts a few hundred gallons of celery with a bent wrist either. The way I--and apparently 99 as well--cuts is much closer to the "steam engine" analogy. The only thing that gets worn out after a crazy long day of cutting is my shoulder.